Quick and easy to make and has a yummy bacon garnish. Source: Davina’s Smart Carbs

Serves 4


1 tbs Olive Oil

10g butter

1 large onion finely chopped

1 garlic clove finely chopped

sprig of thyme left whole

750g sweetcorn (frozen is best) defrosted

1 litre veg or chicken stock

salt & pepper


To serve:

4 slices of back bacon

4 tsp creme fraiche


1. Heat the oil and butter in a large saucepan. When the butter has melted add the onions and fry over a gentle heat until its very soft and translucent. Add the garlic and thyme and stir for a minute then add the sweetcorn and stock. Season with salt and pepper, then simmer for 5 minutes.

2. Fish out the thyme sprig and remove a tablespoon of sweetcorn to use as a garnish and blitz the soup until it is well blended. You can make it completely smooth or leave it with a bit of texture.

3. Dry fry the bacon in a frying pan until it crsips and brown. Cut the bacon into thin strips or crumble it into small pieces. Serve the soup garnished with bacon, the reserved sweetcorn kernels and a swirl of the creme fraiche.